Its the mini version of the classic of new york cheesecakes that can be topped with simple fruit toppings like blueberries, peaches in syrups or strawberryies, it’s creamy and very luscious and I hope that you guys will enjoy it as much as my family, friends and even co-workers did….
Amount Ingredient 1 1/4 lb ( approx. 2 1/4 pkgs 250 gms each) Cream cheese at room temperature 3/4 cup Granulated sugar or you can use superfine sugar as well 1/2 teaspoon Vanilla extract 1/4 cup Sour cream 2 large Eggs at room temperature 3 tbsp All purpose flour
1. Position a rack in the middle of the oven and pre heat to 350F. Line a 24 cup miniature muffin pan with miniature muffin cups or foil liners.
2. To make the filling, in a bowl using an electric hand mixer on medium-high speed, beat the cream cheese until fluffy (about 3 mins). With the mixer on low speed gradually add the sugar and beat until smooth, scrape down the sides of the bowl as needed , add the vanilla and sour cream and beat until combine. Add the eggs one at a time, beating well after each addition and then add the flour just beating until combined.
3. Divide the cream cheese filling evenly among the prepared muffin cups, filling each about 3/4 full. Bake until cheesecakes are just set in the center about 15 mins. Let the cheesecakes cool in the pan on a wire rack for 5 minutes. Using a small offset spatula or even table knife transfer the cheesecakes to the wire rack and cool completely about 45 mins to 1 hour before you can top it with your gave fruits or pie fillings
**** I usually just topped mine with fresh blueberries drizzled with Dr. Oetker clear glaze fruit topping*****
You can try it with this strawberry topping
1lb fresh strawberries hulled and cut in half
1/2 cup plus 2 tbsp sugar
1 tblsp fresh lemon juice
In a non reactive sauce pan combine 1/2 lb of the strawberries With the sugar. Use fork to gently mash the strawberries and cook over medium – high heat until softened about 3 mins. Remove from the heat and stir in remaining strawberries and lemon juice. Transfer to small bowl and let it cool completely ..
P.s. you can alter the amount of sugar that you want, depends on your taste buds…
Does this recipe not have a crust for the cheese cake?
It's no crust cheesecake as you are using a muffin/cupcake cups to bake it....
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